CHOCOLATE ALMOND FLORENTINES
Buttery, crisp and totally indulgent orange-almond lace cookies filled with semi-sweet chocolate.
Provided by Lisa Lotts
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Adjust oven rack to center of the oven. Preheat oven to 350°. Arrange parchment paper on a large baking sheet and set aside.
- In a medium bowl combine the almonds, flour and orange zest. Toss to combine. Set aside.
- In a medium saucepan, heat together the sugar, salt, butter, whipping cream and honey. Bring to a rolling boil until the sugar has dissolved. Remove from heat and add the almond mixture. Stir to combine.
- Use a one teaspoon measure to drop exactly 2 teaspoons of batter into mounds at least 3" apart on the cookie sheet. Wet your finger tips with water and flatten out each mound (water prevents your fingers from sticking to the dough). Bake for 8-10 minutes or until golden brown.
- Transfer the parchment paper with the cookies onto a wire rack and cool until room temperature. Transfer cookies to a baking sheet lined with paper towels to soak up excess butter.
- Continue making the cookies in this manner using a fresh sheet of parchment paper each time for cookies to bake on.
- When cookies are cooked and cooled, use an offset spatula to smooth the melted chocolate onto one the baking sheet side of the cookies. Top with another florentine round and set aside to harden, several hours.
Nutrition Facts : Calories 157 kcal, Carbohydrate 13 g, Protein 2 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 44 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
FLORENTINE LACE COOKIES
They are so very easy and I love the slightly sweet cookies with a great crunch.
Provided by Ashlee Marie
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.
- Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
- Preheat the oven to 350
- Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
- Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
- Increase the heat to high and bring to a boil.
- Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine
- Use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
- Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool about 3 mins, shape if desired
- optional - melt some semi sweet or dark chocolate and spread along the back
Nutrition Facts : Calories 75 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 43 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
FLORENTINES - CHOCOLATE ALMOND LACE COOKIES
Most people are in awe of these light, lacy cookies that you can get at the bakery, but assume are too difficult and delicate to make at home. Nonsense. These are the easiest thing to make and you can opt to take the partially cooled cookies and wrap them around the handle of a wooden spoon to create a tube. The tubes can be enjoyed as is, dipped partially in melted chocolate or filled with a whipped cream mixture to make a funky little cannoli confection.
Provided by DeSouter
Categories Drop Cookies
Time 45m
Yield 72 2 1/2
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F and line cookie sheets with aluminum foil.
- Cream the butter and sugar.
- Stir in the corn syrup and vanilla.
- Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
- Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
- Bake for 10 minutes until the edges are browned.
- Let cool completely on the foil.
- Then peel away the foil.
- Melt the oil and chocolate (of your choice).
- You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
- Place in a tightly covered container, but do not refrigerate.
- Place waxed paper between layers of Florentines.
Nutrition Facts : Calories 63.1, Fat 4.3, SaturatedFat 1.4, Cholesterol 3.5, Sodium 22.3, Carbohydrate 5.9, Fiber 0.7, Sugar 3.3, Protein 1.2
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